For DIPLOMA IN FOOD TECHNOLOGY (Effective FROM 2019-20 … · 2019-10-04 · 5.2 Characteristics of sols. 5.3 The application of colloids. 5.4 Methods of preparation of sols & purification

CURRICULLUM OF 3RD SEMESTER

For

DIPLOMA IN FOOD TECHNOLOGY

(Effective FROM 2019-20 Sessions)

STATE COUNCIL FOR TECHNICAL

EDUCATION & VOCATIONAL TRAINING, ODISHA, BHUBANESWAR

SALIENT FEATURES OF THE DIPLOMA PROGRAMME IN FOOD TECHNOLOGY

1. Name of the Program : Diploma In FOOD TECHNOLOGY 2. Duration of the Program : Three Years 3. Entry Qualifications : Matriculation or equivalent as prescribed by AICTE. 4 Pattern of the Program : Semester Pattern JOB OPPORTUNITIES Employment opportunities for diploma holder in FOOD TECHNOLOGY are visualized in following industries at various levels/positions: (i) Food technology and Allied Industries like

(a) Sea food industry (b) Research Laboratory (c) Dairy (d) Breweries (e) Mineral water industry (f) Food Processing industry (g) Beverages (h) Agro industry (i) Distilleries (j) Bakery Industry (k) Meat Food Industry (l) Dietitian (m) Food inspector

In various functional areas like erection and commissioning of plant, plant operation, production, maintenance and safety, quality control, inspection and testing, marketing and sales, consultancy services and areas concerning environmental protection. (ii) Research Organizations like CSIR laboratories, Defense laboratories, CFTRI etc. (iii) Entrepreneurs to small/tiny units especially food, agro and sea food industries. 3. COURSE OBJECTIVES Keeping in view the employment opportunities of diploma holders in Food technology, the course is aimed at developing following knowledge and skills in the students:

1. Basic understanding of concepts and principles related to applied sciences as a foundation for further studies.

2. Development of communication and interpersonal skills for effective functioning in the world of work.

3. Understanding of basic concepts and principles of mechanical, electrical and civil engineering so as to enable the students to apply the knowledge of these principles to the field of Biotech engineering.

4. Ability to read and interpret drawings related to plant layout, process equipment and components.

5. Knowledge of various materials used in Biochemical processes, their properties and specifications.

6. Knowledge and associated skills of various unit operations, unit processes and process instrumentation in process industry.

7. Ability to calculate the quantity of raw materials, energy inputs, manpower requirement and output from the process.

8. Ability to control the process and quality of the products commiserating with laid specifications.

9. Understanding of basic principles of managing men, material and machines/ equipment for optimum production.

10. Appreciation of the need of clean environment and its deterioration by various emissions from industry and preventive procedures and knowledge of safety regulations in process industry.

11. Development of generic skills of thinking and problem-solving, communication, attitudes and value system for effective functioning in a process industry.

12. Proficiency in the use of computers. 13. Basic manual and machining skills as an aid to function effectively in the

process industry. 14. Knowledge of testing and quality control activities. 15. Detailed knowledge of Biotechnology and Biochemical products along

with processes involved in their production. 16. Detailed knowledge of fertilizers and technology involved in their

production along with important Biotechnology plants in India. 17. Development of good personality in order to have effective

communication and business ethics.

DERIVING CURRICULUM AREAS FROM COURSE OBJECTIVES The following curriculum areas have been derived from course objectives.

Sr. No.

Curriculum Objectives Curriculum Areas/Subjects

1. Basic understanding of concepts and principles related to applied sciences as a foundation for further studies.

- Applied Physics - Applied Chemistry - Applied Mathematics

2. Development of communication and interpersonal skills for effective functioning in the world of work.

- Communication Skills

3. Understanding of basic concepts and principles of mechanical, electrical and civil engineering so as to enable the students to apply the knowledge of these principles to the field of bioprocess engineering.

- General Engineering

4. Ability to read and interpret drawings related to plant layout, process equipment and components.

- Engineering Drawing - Process Equipment

Design & Drawing

5. Knowledge of various materials used in biochemical processes, their properties and specifications.

- Microbiology - Biochemistry

6. Knowledge and associated skills of various unit operations, unit processes and process instrumentation in process industry.

- Introduction to Food technology

- Fluid Flow - Heat Transfer - Separation operation - Mass Transfer - Process

Instrumentation - Food Engg. - Dairy Technology - Cereal Technology - Meat & poultry

Technology - Fruit and vegetable

Technology

7. Ability to calculate the quantity of raw materials, energy inputs, manpower requirement and output from the process.

- Introduction to Food technology

8. Ability to control the process and quality of the products commiserating with laid specifications.

- Elective/Specializations - Food Industries - Food Chemistry - Food microbiology

9. Understanding of basic principles of managing men, material and machines/ equipment for optimum production.

- Entrepreneurship Development and Management

10.

Appreciation of the need of clean environment and its deterioration by various emissions from industry and preventive procedures and knowledge of safety regulations in process industry.

- Environmental Engineering and Safety

- Plant Safety Management

11.

Development of generic skills of thinking and problem-solving, communication, attitudes and value system for effective functioning in a process industry.

- Industrial Visits - Project Work

12.

Proficiency in the use of computers. - Computer Applications in Engineering

- Basics of Information Technology

13.

Basic manual and machining skills as an aid to function effectively in the process industry.

- General Workshop Practice

14.

Knowledge of testing and quality control activities. - Food processing Industries

15.

Development of good personality in order to have effective communication and business ethics.

- Student Centered activity

ABSTRACT OF CURRICULUM AREAS/SUBJECTS (a) Basic Sciences and Humanities

1. Communication Skills 2. Basics of Information Technology 3. Entrepreneurship Development and Management

(b) Applied Sciences

4. Applied Mathematics 5. Applied Physics 6. Applied Chemistry 7. Organic Chemistry 8. Physical Chemistry

(c) Basic Courses in Engineering/Technology

9. Engineering Drawing 10. General Workshop Practice 11. General Engineering

(d) Applied Courses in Engineering/Technology

1. Introduction to Food technology 2. Food Microbiology 3. Food chemistry 4. Fluid Flow and Heat transfer 5. Mass Transfer 6. Environmental Engineering and Safety

7. Process Instrumentation 8. Food Quality Control 9. Plant Safety Management 10. Food Hygiene and Sanitation 11. Minor Project 12. Major Project

(e) Specialized Courses in Engineering/Technology) (Electives, any one of the following)

13. Food Packaging 14. Fermentation Technology

STATE COUNCIL FOR TECHNICAL EDUCATION AND VOCATIONAL TRAINING, ODISHA

TEACHING AND EVALUATION SCHEME FOR 3rd Semester(FOOD TECHNOLOGY)(wef 2019-20)

Subject Number

Subject Code Subject Periods/week Evaluation Scheme

L T P Internal Assessment/

Sessional

EndSem Exams

Exams (Hours)

Total

Theory

Th.1 Physical Chemistry(C) 4 - - 20 80 3 100

Th.2 Fruits and vegetables technology 4 - - 20 80 3 100

Th.3 Food and Nutrition 4 - - 20 80 3 100

Th.4 Food Engineering 1 4 - - 20 80 3 100

Th.5 Environmental studies(C) 4 - - 20 80 3 100

Total 20 - - 100 400 - 500

Practical

Pr.1 Physical Chemistry Lab(c) - - 4 25 25 3 50

Pr.2 Fruits and vegetables Tech Lab - - 4 25 25 3 50

Pr.3 Food Engineering Lab 1 - - 5 50 25 3 75

Pr.4 Environmental Engg. Lab(C) 3 25 25 3 50

Student Centred Activities(SCA) - - 3 25 - - 25

Total - - 19 150 100 - 250

Grand Total 20 - 19 250 500 - 750

Abbreviations: L-Lecturer, T-Tutorial, P-Practical . Each class is of minimum 55 minutes duration

Minimum Pass Mark in each Theory subject is 35% and in each Practical subject is 50% and in Aggregate is 40%

SCA shall comprise of Extension Lectures/ Personality Development/ Environmental issues /Quiz /Hobbies/ Field visits/ cultural activities/Library studies/Classes on MOOCS/SWAYAM etc. ,Seminar and SCA shall be conducted in a section.

There shall be 1 Internal Assessment done for each of the Theory Subject. Sessional Marks shall be total of the performance of individual different jobs/ experiments in a subject throughout the semester

Th1. PHYSICAL CHEMISTRY (Common to Chemical, Biotechnology & Food Technology)

Name of the Course: Diploma in food Technology

Course period Semester 3rd

Total period 60 Examination 3hrs

Theory periods 4p/week Internal assessment

20

Maximum Marks 100 End Semester Exam.

80

A. Rationale:

The phenomenal progress of technology in the 20th century has brought dramatic changes in human life styles. The technology, which has thus enhanced the quality of human life, is evolved based on scientific research, primarily physical, inorganic and organic Chemistry. Use of various organic and inorganic compounds and their physical phenomenon are very much essential for any process industry. Therefore the knowledge of Chemistry is necessary for the success of Chemical Engineers, Biotechnologists and Food Technologists. B. Objective: On completion of study of Physical Chemistry the student will be able to:

1. Conceptualise physical properties of liquid. 2. Understand solution and its properties. 3. Understand the concept of Osmosis and Osmotic Pressure 4. Explain distribution law. 5. Understand the concept of colloids. 6. Understand the concept of Adsorption

B. Topic wise distribution of periods

Sl. No. Topics Periods

1 Physical Properties of Liquids 10

2. Solutions 12

3. Osmosis and Osmotic Pressure 12

4. Distribution Law 08

5. The Colloids 10

6. Adsorption 08

Total 60

D. COURSE CONTENT: 1.0 PHYSICAL PROPERTIES OF LIQUIDS

1.1 Intermolecular forces in liquid. 1.2 Vapour pressure and its effect on temperature and boiling point. 1.3 Surface tension. 1.4 Viscosity and measurement of viscosity by Ostwald method. 1.5 Refractive index, specific refraction, determination of refractive index 1.6 Optical activity and measurement of optical activity.

1.7 Solve simple problems based on physical properties of liquid. 2.0 SOLUTIONS

2.1 Solution and Types of solutions. 2.2 Ways of expressing concentration. 2.3 Solve numerical related to concentration. 2.4 The solution of gases in gases. 2.5 Henry’s law and solve numerical related to it. 2.6 Solutions of liquid in liquids. 2.7 Solubility of partially miscible liquids 2.8 Solubility of solid in liquid and equilibrium concept, solubility curve. 2.9 Raoult's Law, ideal solution and explain the lowering of vapour pressure

and its measurement. 2.10 Concept of elevation of boiling point and depression of freezing point

3.0 OSMOSIS AND OSMOTIC PRESSURE.

3.1 Osmosis and osmotic pressure with example. 3.2 Function of semi permeable membrane. 3.3 Osmotic pressure and isotonic solutions. 3.4 The theories of Osmosis. 3.5 Reverse osmosis. 3.6 The laws of osmotic pressure. 3.7 Solve the Simple Problems. 3.8 Relation between Vapour Pressure & Osmotic Pressure.

4.0 DISTRIBUTION LAW.

4.1 Nernst's distribution law. 4.2 Equilibrium constant from distribution coefficient. 4.3 Extraction with a solvent, multiple extraction 4.4 Concept of liquid-liquid chromatography. 4.5 Applications of distribution law. 4.6 Numerical based on distribution law.

5.0 COLLOIDS.

5.1 Colloids & types of colloidal systems. 5.2 Characteristics of sols. 5.3 The application of colloids. 5.4 Methods of preparation of sols & purification of sols. 5.5 The optical, kinetic and electrical properties of sols. 5.6 Emulsion and types of emulsion. 5.7 The role of Emulsifier. 5.8 The preparation of Emulsions and their properties. 5.9 Gel, type of gel, properties and application.

6.0 ADSORPTION.

6.1 Adsorption 6.2 Compare absorption and adsorption 6.3 Types of adsorption. 6.4 Physical adsorption and Chemisorption. 6.5 The application of adsorption 6.6 The Ion- exchange adsorption and discuss its application.

Syllabus Coverage up to I.A Chapter 1,2,3,4 Learning Resources:

Sl No Author Title Publication

1 B.S. Bahl, H.D. Tuli, A. Bahl

“ Essentials of Physical Chemistry” S. Chand & Co.

.

Th2. FRUITS AND VEGETABLE TECHNOLOGY

Name of the Course: Diploma in Food Technology




20


80

A. Rationale :

Food technologist is concerned with the design, adaptation and successful operation of processing plant to produce a suitable stable edible product from unstable food materials. For the above purpose the students should well acquainted with canning, drying and preservation of food products for a longer period for utilisation.

B. Objective

As all the fruits & vegetable are seasonal, their storage, processing, preparation of fruits & vegetable products is highly essential. The students after completion of this paper is well concerned with the storage, preservation, processing & preparation of their products. They also will know details about the preparation of spice powder & condiment products.

Sl. No. Topics Periods

1 Physiology 05

2. Storage of fresh fruits& vegetables 05

3. Processing 10

4. Preservation of fruits & vegetables 10

5. Fermented fruits & vegetables 10

6. Preparation of spices & condiments 10

7. Preparation of non- alcoholic beverages 10

TOTAL 60

Topics 1.0 Physiology

1.1 Classification & Nutritive value of fruits & vegetables. 1.2 Transpiration, respiration, ripening and their effects 1.3 Harvesting & processing of fruits & vegetables

2.0 Storage of fresh fruits and vegetables 2.1 Microbiology of fresh fruits and vegetables 2.2 Spoilage and its control 2.3 Principles and methods of storage-cold storage, atmosphere storage, gas

storage, hypobaric storage, pre-cooling, radiation, waving etc

3.0 Processing 3.1 Processing of vegetables: Potato chips, French fries, frozen patties, sweet

potato chips, flakes, Tomato -juice, puree, sauce, ketchup, chutney. Mushroom-freeze drying, pickles, dehydration

3.2 Processing of fruits: Jam, Jelly, squash, marmalade, pickles, vinegar

3.3 Study the effect of processing on the nutritive value of fruits and vegetables

4.0 Preservation of fruits and vegetables 4.1 Preserve fruits and vegetables by heat, chemicals, sugar, salt, fermentation,

drying

5.0 Fermented fruit and vegetable products 5.1 Definition of Fermented foods 5.2 Pickling and curing of foods

6.0 Preparation of spices and condiment products 6.1 Classification 6.2 Processing of spice and condiment products 6.3 Adulteration of spices.

7.0 Preparation of non-alcoholic beverage 7.1 Processing tea, coffee, and cocoa and their products 7.2 Processing of fruit juices.

Syllabus Coverage up to I.A Chapter 1,2,3,4,5

Learning Resources:


1 Giridhari Lal Preservation of fruits & vegetables ICAR, Publication

2 Siddappa Processing of fruits & vegetables

3 Wudrufv & Luh Commercial fruits & vegetables processing

AVI, Publication

Th3. FOOD AND NUTRITION Name of the Course: Diploma in Food Technology




20


80

A. Rationale :


C. Objective The students after completion of study should be concerned with the storage life of food products to ensure the consumer receives them in optimum condition. To this end, it is essential to understand the nature and limitations of packaging material and their use. This paper will explain everything to the students about canning and packaging.

C. Topic wise Period distribution Hours

1.0 Food & our Body

15

2.0. Menu Planning & Meal Preparation

15

3.0. Balanced diet and Nutrition during normal life cycle

10

4.0. Assessment of Nutritional status

10

5.0. Malnutrition and Nutrition programmes.

10

Total 60

Content

1.0 Food & our Body

1.1. Introduction to food and nutrients 1.2. Functions of foods. 1.3. Basic food groups. 1.4. Energy metabolism 1.5. Specific Dynamic action. 1.6. Nutritive value of foods 1.7. Calorific value of foods. 1.8. Recommended dietary allowances for Indians.

2.0. Menu Planning & Meal Preparation 2.1. Developing good eating habits. 2.2. Food misinformation. 2.3. Menu planning for the family. 2.4. Menu planning for hospital settings.

3.0. Balanced diet and Nutrition during normal life cycle 3.1. Balanced diet. 3.2. Diets during a normal life cycle. 3.3. Nutrition during pregnancy. 3.4. Nutrition during lactation. 3.5. Nutrition from infancy to adolescence. 3.6. Ways of measuring growth.

4.0. Assessment of Nutritional status 4.1. Nutritional assessment of a community. 4.2. Methods of assessment of nutritional status. 4.3. Nutrition surveys. 4.4. Diet surveys.

5.0. Malnutrition and Nutrition programmes. 5.1. Causes and consequences of malnutrition in India. 5.2. Protein Energy Malnutrition. 5.3. Vitamin Deficiency. 5.4. Deficiency of minerals. 5.5. Current Nutrition programme in India. 5.6. Food fortification, food enrichment, food restoration.

Syllabus Coverage up to I.A Chapter 1,2,3,4 Learning Resources:


1 R.M begum A text book of food, nutrition, deitics Sterling publishers pvt.ltd

2 Annie Fredrick A text book of food, nutrition Lotus press

3 Subhangini A Joshi Nutrition & dietics Tata Mc graw hill

Th4. FOOD ENGINEERING 1





20


80

A. Rationale : Food technologist is concerned with the design, adaptation and successful operation of processing plant to produce a suitable stable edible product from unstable food materials. For the above purpose the students should well acquainted with canning, drying and preservation of food products for a longer period for utilisation.

B. Objective

The students after completion of study should be concerned with the storage life of food products to ensure the consumer receives them in optimum condition. To this end, it is essential to understand the nature and limitations of packaging material and their use. This paper will explain everything to the students about canning and packaging.

Topic wise Distribution

Sl. No. Name of the Topics Hours Marks

1 Introduction

5 05

2. Preservation and Processing by heat

10 15

3. Preservation and Processing by Cold

10 10

4. Dehydration and Concentration

15 10

5. Fermentation

08 10

6. Food irradiation

07 10

7. Food Preservatives

10 10

8 Food packaging 10 10

Total 60 80

CONTENTS: Theory

Sl. No. Name of the Topics

1 Introduction 1.1 General introduction to food technology 1.2 Principles of food preservation 1.3 Methods of food preservation

2. Preservation and Processing by heat 2.1 Effect of Heat on Micro-organisms 2.2 Thermal Death Time (TDT) Curve 2.3 Environmental factors 2.4 Canning 2.5 Pasteurization & Sterilization

3. Preservation and Processing by Cold 3.1 Effect of cold on micro-organism 3.2 Types of cold preservation 3.3 Study & construction of cold storage

4. Dehydration and Concentration 4.1 Advantages of drying and drying rate 4.2 Changes during drying 4.3 Methods of drying 4.4 Intermediate moisture foods 4.5 Methods of concentration

5. Fermentation 5.1 Fermentation & benefits of fermentation 5.2 Microbial activities in foods 5.3 Control of fermentation in foods

6. Food irradiation 6.1 Kinds of ionising radiations 6.2 Radiations effects. 6.3 Uses of radiations

7. Food Preservatives 7.1 Classification of food preservatives(class1 and 2) 7.2 Salt: Mechanism of action, food pickling and curing 7.3 Sugar: Types, uses and mechanism of action against micro- organisms 7.4 Chemical preservatives: importance and mechanism of action of benzoic acid , KMS, Sodium benzoate

8 Food packaging 8.1 Introduction to Food packaging 8.2 Importance and function of food packaging. 8.3 Study types of rigid and flexible packaging

Syllabus Coverage up to I.A Chapter 1,2,3,4,5,6 Learning Resources:


1 N.N Potter Food Science CBS Publications

2 Karel and Luno Marcel Defker

Principles of food science II Volumes- Lotus press

3 Fannema Nutrition & dietics CBS Publications

4. Moris, Chapman & Hall

Principles of food Preservation

5. R. Lees, C. R. C. Food Analysis Press Inc

Th5. ENVIRONMENTAL STUDIES (Common to all Branches)

Name of the Course: Diploma in Electrical Engineering

Course code: Semester 3rd

Total Period: 60 Examination : 3 hrs

Theory periods: 4P / week

Internal Assessment:

20

Maximum marks: 100 End Semester Examination ::

80

A. RATIONALE:

Due to various aspects of human developments including the demand of different kinds of technological innovations, most people have been forgetting that, the Environment in which they are living is to be maintained under various living standards for the preservation of better health. The degradation of environment due to industrial growth is very much alarming due to environmental pollution beyond permissible limits in respect of air, water industrial waste, noise etc. Therefore, the subject of Environmental Studies to be learnt by every student in order to take care of the environmental aspect in each and every activity in the best possible manner.

B. OBJECTIVE:

After completion of study of environmental studies, the student will be able to:

1. Gather adequate knowledge of different pollutants, their

sources and shall be aware of solid waste management

systems and hazardous waste and their effects.

2. Develop awareness towards preservation of environment.

D. COURSE CONTENTS

C. Topic wise distribution of periods:

Sl. No. Topics Period

1 The Multidisciplinary nature of environmental studies 04

2 Natural Resources 10

3 Systems 08

4 Biodiversity and it’s Conservation 08

5 Environmental Pollution 12

6 Social issues and the Environment 10

7 Human population and the environment 08

Total: 60

1. The Multidisciplinary nature of environmental studies:

1.1 Definition, scope and importance.

1.2 Need for public awareness.

2. Natural Resources:

Renewable and non renewable resources:

2.1 Natural resources and associated problems.

2.1.1. Forest resources: Use and over-

exploitation, deforestation, case

studies, Timber extraction mining, dams

and their effects on forests and tribal

people.

2.1.2. Water resources: Use and over-utilization

of surface and ground water, floods,

drought, conflicts over water, dam’s

benefits and problems.

2.1.3. Mineral Resources: Use and exploitation,

environmental effects of extracting and

using mineral resources.

2.1.4. Food Resources: World food problems,

changes caused by agriculture and over

grazing, effects of modern agriculture,

fertilizers- pesticides problems, water

logging, salinity, .

2.1.5. Energy Resources: Growing energy

need, renewable and non-renewable

energy sources, use of alternate energy

sources, case studies.

2.1.6. Land Resources: Land as a resource, land

degradation, man induces landslides, soil

erosion, and desertification.

2.2 Role of individual in conservation of natural resources.

2.3 Equitable use of resources for sustainable life styles.

3. Systems:

3.1. Concept of an eco system.

3.2. Structure and function of an eco system.

3.3. Producers, consumers, decomposers.

3.4. Energy flow in the eco systems.

3.5. Ecological succession.

3.6. Food chains, food webs and ecological pyramids.

3.7. Introduction, types, characteristic features, structure and function of the following eco system:

3.8. Forest ecosystem:

3.9. Aquatic eco systems (ponds, streams, lakes, rivers, oceans, estuaries).

4. Biodiversity and it’s Conservation:

4.1. Introduction-Definition: genetics, species and ecosystem diversity.

4.2. Biogeographically classification of India.

4.3. Value of biodiversity: consumptive use, productive use, social ethical, aesthetic and optin values.

4.4. Biodiversity at global, national and local level.

4.5. Threats to biodiversity: Habitats loss, poaching of wild life, man wildlife conflicts.

5. Environmental Pollution:

5.1. Definition Causes, effects and control measures of:

5.1.1 Air pollution.

5.1.2 Water pollution.

5.1.3 Soil pollution

5.1.4 Marine pollution

5.1.5 Noise pollution.

5.1.6 Thermal pollution

5.1.7 Nuclear hazards.

5.2. Solid waste Management: Causes, effects and control measures of urban and industrial wastes.

5.3. Role of an individual in prevention of pollution. 5.4. Disaster management: Floods, earth quake, cyclone and landslides.

6. Social issues and the Environment:

6.1. Form unsustainable to sustainable development.

6.2. Urban problems related to energy.

6.3. Water conservation, rain water harvesting, water shed management.

6.4. Resettlement and rehabilitation of people; its problems and concern.

6.5. Environmental ethics: issue and possible solutions.

6.6. Climate change, global warming, acid rain,

ozone layer depletion, nuclear accidents and

holocaust, case studies.

6.7. Air (prevention and control of pollution) Act.

6.8. Water (prevention and control of pollution) Act.

6.9. Public awareness.

7. Human population and the environment:

7.1. Population growth and variation among nations.

7.2. Population explosion- family welfare program.

7.3. Environment and human health.

7.4. Human rights.

7.5. Value education

7.6. Role of information technology in environment and human health.

Syllabus coverage up to Internal assessment Chapters: 1, 2 and 3. Learning Resources:

Sl.No Title of the Book Name of Authors Name of Publisher

1. Textbook of Environmental studies

Erach Bharucha #UGC

2. Fundamental concepts in Environmental Studies

D.D. Mishra S.Chand & Co-Ltd

3. Text book of Environmental Studies

K.Raghavan Nambiar SCITECH Publication Pvt. Ltd.

4. Environmental Engineering

V.M.Domkundwar Dhanpat Rai & Co

Pr1. PHYSICAL CHEMISTRY LABORATORY (Common to Chemical, Biotechnology & Food Technology)

Practical-1




Lab periods 4p/week Internal assessment

25


25

A. RATIONALE: In view of the fact that there are, as a rule, available for

laboratory work' not more than two and one-half hours at a time, it has

been found desirable to have the different pieces of apparatus set up

beforehand by the instructor. To this end, each experiment is preceded by

an exact list of the apparatus and chemicals needed. It is believed that

this will materially aid the instructor in assembling the necessary

equipment. At the Rensselaer Polytechnic Institute, the laboratory course

immediately follows the completion of the theoretical course in physical

chemistry, and students are thus prepared to take up the study of any

experiment herein listed. It is therefore found practical to prepare the

equipment for one or two units of each exercise before the laboratory

course starts, and to shift the student successively from one experiment

to another. In this way, an excessive amount of preparatory work is

avoided.

B. OBJECTIVE:

On completion of the lab course the student will be able to: 1. Understand the interconnection between experimental foundation and

underlying theoretical principles and to appreciate the limitations inherent

in both theoretical treatments and experimental measurements.

2. Gain familiarity with a variety of physico-chemical measurement

techniques.

3. Develop laboratory skills and the ability to work independently. 4. Name salts, acids, bases and covalent compounds and provide formulas

for these given a molecular formula.

5. Explain the difference between solubility and dissociation in water and

apply this knowledge to acids, bases and salts.

C. Course content in terms of specific objectives:

1. Preparation of standard solution of an acid and alkali

2. Determine the viscosity of a liquid by Red wood viscometer at different

temperatures and plotting graph between viscosity and temperature.

3. To determine the partition coefficient of iodine between water and

carbon tetrachloride.

4. To determine the partition coefficient of benzoic acid between water and

benzene at room temperature and molecular state of Benzoic acid in

benzene as compared to its solution in water.

5. To prepare colloidal solution of starch.

6. To prepare colloidal solution of egg albumin.

7. Determine the solubility of a given salt at room temperature and also

draw its solubility curve.

8. To determine the adsorption isotherm of acetic acid by activated

charcoal.

9. To investigate the adsorption of oxalic acid from aqueous solution of

activated charcoal and examines the validity of Freundlich and

Langmuir’s adsorption isotherm.

10. To determine the rate constant for hydrolysis of ethyl acetate catalyzed

by hydrochloric acid

Learning Resources:


1 Dr S Basin and Dr. Sudha Rani

Laboratory Manual on

Engineering Chemistry

Dhanpat Rai Publishing company

Pr2. FRUITS AND VEGETABLE TECHNOLOGY Lab





25


25

A. Rationale : Food technologist is concerned with the design, adaptation and successful operation of processing plant to produce a suitable stable edible product from unstable food materials. For the above purpose the students should well acquainted with canning, drying and preservation of food products for a longer period for utilisation. B. Objective: On completion of study of Fruits and vegetable lab , the student will be able to:

1. To develop and test strategies, applicable for promoting consumption of fruits and vegetables.

2. To provide new information of great importance for improving our understanding of consumption patterns of fruits and vegetables.

B. Course objectives of Specific Subjects

Sl. No.

Name of Experiment No .of periods

1 Study of cold storage of fruits & vegetables. 06

2 Prepare and preserve of fruits & vegetables juice. 06

3 Prepare concentration of fruits & vegetables juice. 06

4 Prepare jam, jelly ,pickles, chutney, Vinegar, tomato products, marmalade

09

5 Study and demonstrate the freezing and dehydration of fruits and vegetables.

06

6 Prepare intermediate fast food. 06

7 Prepare fermented food ( fruits and vegetable product) 03

8 Sensory evaluate different food characteristics ( food colour, flavour, texture, shape)

03

9 Analysis different quality parameters of food. 03

10 Study and demonstrate different methods of juice & pulp extraction. 03

11 Assess the adequacy of blanching 03

12 Bottling of peas 03

13 Examination of canned Pineapple. 03

Pr3. FOOD ENGINEERING LABOROTORY





25


25

A. Rationale :


B. Objective

1.On completion of study of Food Engineering lab , the student will be able to: concerned with the storage life of food products to ensure the consumer receives them in optimum condition.

2.To understand the nature and limitations of packaging material and their use.

3.to understand the canning and packaging.

C. Course objectives of Specific Subjects

Sl.No. Name of Experiment No .of periods

1 Study and operation of bottle washing machine. 10

2 Testing of can and study and operation of can sealing machine. 20

3 study and operation of can reformer. 5

4 Extract fruits& vegetable juice ,using pulpar and prepare tomato products and preserve.

5

5 Preserve fruits and vegetables by canning. 5

6 Prepare and preservation of different juice. 10

7 Measurement of thickness, grammage of different material. 5

8 Process Flow sheet of

Tomato products viz. Sauce, chutney, tomato powder, pickles

Bakery products viz. Biscuits, cookies, wafers , bread.

Confectionary products viz. Chocolates, candies.

Fruit products viz. Jam, jelly, squash .

Vegetable products viz. Dehydrated products, pickles.

Dairy products viz. Milk, butter, paneer , ghee, cheese etc

Snack foods

Alcoholic beverages viz. Beer, wine, whisky, rum

Meat Products &Sea food Processing viz. Fish, prawn

15

Pr4. ENVIRONMENTAL ENGINEERING LAB





25


25

A. Rationale: Practicals are an integral part of understanding and learning a particular subject. For the course in Environmental Science, practicals include field studies, laboratory exercises (analysis), and creative activities. These exercises are not only relevant to get a better understanding of environment but also provide hands-on experience at devising methods for preventing environmental degradation. B. Objective: On completion of the lab course the student will be able to:

1. Find out the amount of dissolved oxygen in the given sample of water.

2. Determine Biological Oxygen Demand (BOD) of a given sample of water.

3. Find out the chemical oxygen demand (COD) of a water sample .

4. Determine the pH and Conductivity and turbidity of given water samples.

5. Determination of pH and conductivity of soil/ sludge samples.

6. Find out the total dissolved solid in the given water sample

D. Course content in terms of specific objectives:

SL. No. Topic Periods

1 Collection of sample of waste water 03

2 Analyze a given sample of waste water for estimation of

dissolved chloride

06

3 Determine the dissolved oxygen content of water by

Winkler's method

03

4 Determine the chemical oxygen demand (BOD) exerted

by a given sample of waste water

03

5 Determine the chemical oxygen demand (COD) of a

given sample of waste water`

06

6 Determine the turbidity of a given sample of waste water 06

7 Determine the total dissolved solid in a given sample of

waste water

06

8 Determine the optimum amount of coagulant required to

treat to turbid water

06

9 Determine the amount of sulphate in a given sample of

water.

06

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For DIPLOMA IN FOOD TECHNOLOGY (Effective FROM 2019-20 … · 2019-10-04 · 5.2 Characteristics of sols. 5.3 The application of colloids. 5.4 Methods of preparation of sols & purification